Heavenly Cranberry Pineapple Upside-Down Cake Recipe

Sweet memories often spark when a cranberry pineapple upside-down cake emerges from the oven, filling kitchens with nostalgic aromas.

My grandmother first shared this delightful dessert during autumn gatherings.

Tropical flavors mingle beautifully with tart cranberries, creating a stunning visual and taste experience.

Caramelized fruit nestles atop a tender, golden cake base that promises pure deliciousness.

Surprisingly simple ingredients come together to craft an impressive centerpiece for any celebration.

Each slice reveals a gorgeous pattern of glistening fruit that looks professionally prepared.

Vibrant colors and rich flavors make this dessert a conversation starter at any table.

Grab a fork and let the adventure begin!

Why Cranberry Pineapple Upside-Down Cake Steals The Show

• Quick Dessert Magic: Create a stunning upside-down cake with minimal effort and maximum flavor in just about an hour from start to finish.
• Crowd-Pleasing Flavor Combo: Cranberries and pineapple deliver a perfect balance of sweet and tangy notes that will delight taste buds at family gatherings or potlucks.
• Beginner-Friendly Baking Adventure: This recipe requires basic baking skills, making it an excellent choice for home cooks wanting to impress without complicated techniques.
• Versatile Seasonal Treat: Easily adaptable for holidays or casual gatherings, this cake works wonderfully as a festive dessert or weekend afternoon sweet surprise.

What You Need For Cranberry Pineapple Upside-Down Cake

• All-Purpose Flour: Essential for creating the cake's soft and tender structure.
• Baking Powder, Baking Soda: Crucial leavening agents for a light and fluffy cake texture.
• Salt: Enhances overall flavor and balances sweetness.

• Butter, Granulated Sugar: Provide rich flavor and create a tender cake crumb.
• Eggs: Bind ingredients and add moisture to the cake.
• Vanilla Extract: Adds warm, classic flavor to the cake.
• Sour Cream: Ensures a moist and tender cake with tangy undertones.

• Butter, Brown Sugar: Create a delicious caramelized base for the fruit topping.
• Pineapple Rings: Classic upside-down cake fruit that adds tropical sweetness.
• Cranberries: Provide tartness and beautiful color contrast.
• Maraschino Cherries (Optional): Add a pop of bright color and sweet accent.
• Pineapple Juice: Adds moisture and enhances fruit flavor in the cake batter.

How To Bake Cranberry Pineapple Upside-Down Cake

Step 1: Warm Up the Oven

Crank up your oven to a cozy 350F. Grab a round cake pan and give it a generous massage of butter or cooking spray to prevent any sticky situations.

Step 2: Create a Fruity Foundation

• Bright yellow pineapple rings
• Crimson maraschino cherries (optional)
• Scattered fresh cranberries

Step 3: Mix the Magical Cake Batter

• All-purpose flour
• Baking powder
• Baking soda
• Pinch of salt

• Softened butter
• Granulated sugar

Beat until the mixture looks light and fluffy like a cloud. Crack in eggs one by one, mixing thoroughly. Splash in vanilla extract for that irresistible aroma. Fold in sour cream and a splash of pineapple juice. Gradually blend dry ingredients, alternating with remaining juice until just combined.

Step 4: Bake to Perfection

Carefully spread the batter over your fruity base, smoothing the top with love. Slide into the preheated oven and bake for 40-45 minutes. The cake is ready when a toothpick comes out clean and the top turns a beautiful golden brown.

Step 5: Flip and Serve with Flair

Let the cake rest for 10 minutes – patience is key! Place a serving plate over the pan and do a quick, confident flip. Watch as the gorgeous fruit topping reveals itself. Let cool slightly, then slice and serve.

Bonus Tip: Elevate your cake with a dollop of whipped cream or a scoop of vanilla ice cream. Pure bliss awaits!

Pro Tips For Cranberry Pineapple Upside-Down Cake

• Swap Fruits Creatively: Experiment with different fruits like peaches, apricots, or mixed berries to create unique variations of this classic upside-down cake.
• Prevent Fruit Sinking: Toss cranberries and pineapple pieces in a light dusting of flour before arranging to help them stay evenly distributed throughout the cake.
• Moisture Magic Trick: Add an extra splash of pineapple juice or a tablespoon of vegetable oil to ensure the cake remains incredibly moist and tender.
• Gluten-Free Adaptation: Replace all-purpose flour with a gluten-free flour blend to make this dessert suitable for those with gluten sensitivities.
• Room Temperature Ingredients: Let eggs, butter, and sour cream sit at room temperature for about 30 minutes before baking to create a smoother, more evenly mixed batter.

Keep Cranberry Pineapple Upside-Down Cake Fresh

• Refrigerate the leftover cake in an airtight container to maintain its delicious moisture and flavor.
• Keep the cake covered for up to 3-4 days, ensuring it stays fresh and delectable.
• Wrap individual slices in plastic wrap or place them in sealed containers to prevent drying out.
• For longer storage, freeze the cake by wrapping it tightly in plastic wrap and then aluminum foil, which will preserve its taste for up to 2 months.
• Thaw frozen cake slices in the refrigerator overnight before enjoying, helping restore their original soft texture and incredible taste.

Best Matches For Cranberry Pineapple Upside-Down Cake

• Pair with Creamy Vanilla Delight: Serve the cake alongside a scoop of rich vanilla ice cream or a dollop of freshly whipped cream to complement the tangy cranberries and sweet pineapple.
• Brew a Warm Companion: Enjoy with a hot cup of cinnamon-spiced tea or a smooth caramel latte to balance the cake's fruity sweetness and enhance its warm, comforting flavors.
• Sip a Sparkling Contrast: Match the dessert with a chilled glass of prosecco or a light moscato wine, which will cut through the cake's richness and provide a refreshing counterpoint to the dense, fruity texture.
• Create a Fruit-Lovers' Plate: Garnish with additional fresh berries or a small fruit salad to amplify the cake's natural fruit flavors and add a bright, zesty dimension to the dessert.

Try These Variations Of Cranberry Pineapple Upside-Down Cake

• Tropical Paradise Cake: Swap cranberries with diced mango and add shredded coconut to the batter for a vibrant island-inspired dessert that brings sunshine to your table.
• Berry Blast Upside-Down Cake: Replace pineapple rings with mixed berries like raspberries, blueberries, and strawberries, creating a colorful and tangy variation bursting with fresh fruit flavors.
• Citrus Zinger Version: Incorporate orange zest into the cake batter and use blood orange segments instead of pineapple, delivering a bright and refreshing take on the classic recipe.
• Spiced Autumn Remix: Blend ground cinnamon and nutmeg into the batter, use caramelized apples as the base, and sprinkle chopped pecans for a cozy, seasonal interpretation of the upside-down cake.

Cranberry Pineapple Upside-Down Cake FAQs Made Simple

• Why use both cranberries and pineapple in this cake?

This unique combination creates a delightful balance of sweet and tart flavors. The pineapple brings tropical sweetness, while cranberries add a bright, tangy contrast that makes the cake more interesting and complex.

• Can I make this cake without a cast-iron skillet?

Absolutely! You can use any 9-inch round cake pan. The key is to ensure the pan is greased well so the fruit topping releases easily when you invert the cake.

• Is this cake difficult to make for beginners?

Not at all! This recipe is quite straightforward. The most important tips are to cream the butter and sugar well, and to be gentle when spreading the batter over the fruit. Even novice bakers can successfully create this impressive-looking dessert.

• How do I know when the cake is perfectly baked?

Look for a golden-brown top and insert a toothpick into the center. If it comes out clean with just a few moist crumbs, your cake is ready. Avoid overbaking, which can dry out the cake.

Cranberry Pineapple Upside-Down Cake Recipe

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4.6 from 35 reviews

• Total Time: 55 minutes
• Yield: 8 1x

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Description

Signature cranberry pineapple upside-down cake brings tropical sweetness to classic dessert traditions. Layers of caramelized fruit and tender cake create a delightful balance between tart cranberries and rich pineapple that will charm guests at any gathering.

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Ingredients

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Main Ingredients (Cake Topping):

• ¼ cup (57 grams) unsalted butter, melted
• ½ cup (100 grams) brown sugar, packed
• 1 cup fresh or frozen cranberries
• 6 pineapple rings (drained if using canned)
• 6 maraschino cherries (optional)

Dry Ingredients:

• 1 ½ cups (180 grams) all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt

Wet Ingredients and Additional Components:

• ½ cup (113 grams) unsalted butter, softened
• ¾ cup (150 grams) granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup (120 milliliters) sour cream (or plain Greek yogurt)
• ½ cup (120 milliliters) pineapple juice (from canned pineapple or fresh)

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Instructions

1. Prepare the baking vessel by thoroughly coating a 9-inch round pan with butter, ensuring complete coverage to prevent sticking. Position the oven rack to the middle position and heat to 350F (175C).
2. Create a delectable caramelized foundation by drizzling melted butter across the pan’s bottom, then generously sprinkle brown sugar for a rich, golden base. Artfully arrange pineapple rings, nestling vibrant maraschino cherries into their centers. Strategically scatter cranberries between the pineapple rings for bursts of tart color.
3. Craft the cake’s foundation by whisking flour, baking powder, baking soda, and salt in a separate mixing bowl. In a larger vessel, cream butter and granulated sugar until the mixture becomes light and voluminous. Incorporate eggs individually, ensuring thorough integration after each addition. Blend in vanilla extract, followed by sour cream and half the reserved pineapple juice.
4. Gently fold dry ingredients into the wet mixture, alternating with remaining pineapple juice. Mix carefully to maintain the batter’s delicate texture, avoiding overmixing. Pour the batter smoothly over the fruit layer, creating an even surface.
5. Transfer the pan to the preheated oven, baking for 40-45 minutes until a inserted toothpick emerges clean. Allow the cake to rest in the pan for 10 minutes, then confidently invert onto a serving plate, revealing the stunning caramelized fruit topping.
6. Let the cake cool slightly to allow flavors to meld. Slice and serve, optionally accompanied by a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent experience.

Notes

• Perfectly caramelize the brown sugar by ensuring even distribution and complete melting before adding pineapple rings for a rich, golden-brown base.
• Prevent cranberries from sinking by lightly dusting them with flour before scattering around the pineapple slices, which helps them stay suspended in the cake.
• Achieve a tender crumb by avoiding overmixing the batter – stop mixing as soon as the dry ingredients are just incorporated to prevent tough texture.
• Create dairy-free or vegan variations by substituting butter with coconut oil, eggs with flax eggs, and sour cream with coconut yogurt or almond milk mixed with apple cider vinegar.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 270
• Sugar: 20 g
• Sodium: 180 mg
• Fat: 12 g
• Saturated Fat: 7 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 36 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 50 mg